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Home » Soup + Stew » Easy Black Bean Soup Recipe

Easy Black Bean Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 22, 2020
4.88 from 8 votes


Last Updated May 22, 2020 | 3 Comments

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This Easy Black Bean Soup Recipe is made with basic pantry essentials including canned black beans, onion, carrots, and celery. Filled with hearty plant-based protein and gut-loving fiber, enjoy this healthy and delicious vegan soup with all your favorite toppings including salsa, sour cream, avocado, and more!

White bowl filled with easy black bean soup recipe.

Quick and Easy Black Bean Soup

There are so many delicious ways to enjoy black beans and this is one of my favorites. Made with canned black beans, onions, carrot, and celery, plus a hint of cumin, fresh lime juice, and salsa, this hearty soup is healthy, flavorful, and ready in just 30 minutes.

This soup is also,

  • Naturally vegan, gluten-free, and dairy-free.
  • High in protein and fiber.
  • Versatile! Easily add animal protein or additional veggies.
  • Delicious leftover for up to 5-7 days.

Two white bowls filled with black bean soup and garnished with sour cream and fresh salsa.

How to Make Black Bean Soup

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

1. Soften the veggies

Since the black beans are already cooked, you’ll want to soften the onions, carrots, and celery first. To do this, heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion first. Cook for 4-5 minutes before adding the jalapeno, celery, and carrots. Continue to cook over medium heat for 10-15 minutes, stirring often.

In the last two minutes stir in the minced garlic and water (or broth). Cover your pot and allow the vegetables to simmer for 2-3 minutes.

2. Add the beans and simmer

Once the vegetables have softened, add the beans. I added five cans of black beans total – three cans were added with all of its liquid, and two cans were drained, but not rinsed. Adding the liquid gives it a thicker, richer taste. If you prefer to rinse and drain all your beans – that’s ok too. Simply replace some of the liquid with water.

Add the salsa (or diced tomatoes) and season with ground cumin, salt, pepper, and fresh lime juice. Bring to a low boil and reduce heat to low. Simmer for 10 minutes, stirring often to prevent the beans from burning to the bottom of the pot.

3. Serve

Black bean soup is best served warm. Serve yours topped with:
  • Additional salsa
  • Hot sauce
  • Sour cream or Greek yogurt
  • Cheese
  • Avocado
  • Crushed tortilla chips
  • Fresh cilantro

Large pot filled with cooking onions, celery, and carrots.

What to Serve with Black Bean Soup

This black bean soup recipe is a delicious and filling stand-alone meal. While low in fat, it’s packed with protein, fiber, carbohydrates, and veggies. 

Aside from adding a couple of highly recommended toppings, such as avocado or sour cream, consider serving it with a side of homemade guacamole, chips, salsa, or pico de gallo.

Add a couple of fried eggs on top! Still vegetarian (not vegan) and perfect for anyone looking to eat more protein.

Add a scoop of brown rice, roasted butternut squash, or keep it extra simple with toasted buttered bread.

Can you freeze leftovers?

Bean soups freeze extremely well. Allow your pot too cool completely before transferring contents to a freezer-safe container or ziplock bag. For best results, hold off on adding toppings to the entire pot of soup. Instead, add them to individual bowls once reheated and served.

Large pot filled with simmering black bean soup.

More Soup Recipes,

Broccoli Cheddar Soup Recipe

Easy Egg Drop Soup Recipe

Homemade Chicken Soup Recipe

The Best Potato Soup Recipe

If you try making this Easy Black Bean Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Two white bowls filled with black bean soup and garnished with fresh salsa and sour cream.

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Two white bowls filled with black bean soup and garnished with fresh salsa and sour cream.

Easy Black Bean Soup Recipe

4.88 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Easy Black Bean Soup Recipe is made with basic pantry essentials including canned black beans, onion, carrots, and celery. Filled with hearty plant-based protein and gut-loving fiber, enjoy this healthy and delicious vegan soup with all your favorite toppings including salsa, sour cream, avocado, and more!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 359 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion - diced
  • 1 jalapeno - diced (optional)
  • 2 stalks celery - chopped
  • 3 large carrots - peeled and chopped
  • 5 cloves garlic - minced
  • 1 cup water - or broth
  • 5 (15 ounce) cans black beans - 3 cans with all liquid, 2 cans drained but not rinsed
  • ½ cup salsa - homemade or storebought (see notes)
  • ½ teaspoon ground cumin
  • salt and pepper - to taste
  • 1 lime - juiced
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Instructions
 

  • Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the jalapeno, celery, and carrots. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and water (or broth), mixing well to combine. Cover, and allow vegetables to steam for 2-3 minutes.
  • Once vegetables have softened (the celery typically takes the longest), add the black beans. I added three cans of black beans with all the liquid. The other two cans were drained, but not rinsed.
  • Add the salsa (or diced tomatoes) and season with ground cumin, salt, pepper, and fresh lime juice. Bring to a low boil and reduce heat to low. Simmer for 10 minutes, stirring often to prevent the beans from burning to the bottom of the pot.
  • Serve warm topped with additional salsa, hot sauce, sour cream (non-vegan), cheese (non-vegan), avocado, or crushed tortilla chips.

Jessica's Notes

  • If you don't have any salsa on hand, 1 (15 ounce) can of diced tomatoes will also work great.
  • Leftovers are best enjoyed within 5-7 days.
  • This black bean soup recipe (without toppings) is naturally gluten-free, vegan, and dairy-free.

Nutritional Information

Calories: 359kcal | Carbohydrates: 64g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Sodium: 1480mg | Potassium: 172mg | Fiber: 25g | Sugar: 3g | Vitamin A: 1223IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Black Bean Soup, black bean soup recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

354 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Tomas says

    March 25, 2020 at 11:56 am

    4 stars
    Made this version with chunks of smoked kielbasa. Kicked up the seasoning with a few dashes of Indian spice and more cumin.
    I would back off on amount of lime juice and celery. Salsa adds good flavor as does sour cream and cilantro as definite topping.
    Another one of Jessica’s winners!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 25, 2020 at 12:53 pm

      Thanks for the feedback Tomas – I am going to have it try it with your additions 🙂

      Reply
  2. Victoria says

    March 23, 2020 at 12:16 am

    5 stars
    Easy and tasty!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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